Add half of the minced shallot and cook for about 1 minute. Stir frequently.

Add the sliced mushrooms and sage.

Cook for about 20 minutes until the mushrooms are browned. Stir frequently.

Remove from the heat and let cool slightly.

Place the shallot and mushroom mixture in a blender or food processor.

Add the goat cheese and dried porcini dust. Process until smooth.

Remove to a bowl and fold the pine nuts until blended.

Place in the refrigerator and chill thoroughly.

Place each chicken breast between two sheets of plastic wrap.

Pound lightly with a meat mallet or the bottom of a small sauce pan until the chicken breast is about 1/8 inch thick.

Remove one side of the plastic wrap and the slices of prosciutto on the chicken breast starting at the center with the ham covering only half of the chicken breast and the other half of the ham overlapping onto the plastic wrap with no chicken underneath. The result should look something like two circles intersecting. This is so the ham will overlap the line where the chicken comes together when you roll it to help seal the ballotine.

Place the plastic wrap back on top of the chicken and ham, turn the chicken breast over and remove the other piece of plastic wrap.

Place half of the mushroom mixture in the center of each chicken breast in a log shape.

Roll the chicken breast around the mushroom mixture. Tuck the ends of the breast in to seal the leek mixture inside. The prosciutto will wrap around the chicken to seal the ballotine.

Roll plastic wrap around the chicken breast cylinder to seal tightly and twist the ends (like a Tootsie Roll).

Place the package inside a ziplock bag and then put the ballotines in the refrigerator to chill.

While the chicken is chilling place one teaspoon of olive oil in a small skillet over medium high heat.

Add the remaining shallot and saute for about 1 minute. Stir frequently.

Add the cranberries and saute for about 1 minute. Stir frequently.

Add the vegetable stock and salt and simmer until there is almost no liquid remaining.

Add the butter, stir until melted and reduce the heat to low to keep warm.

When ready to cook place the water in a large saucepan over high heat.

Add the ballotines inside the ziplock bags to the water and cook for 8 minutes. Remove and unwrap.

Heat the remaining 2 teaspoons olive oil over medium high heat and add the ballotine.

Cook for about 2 minutes on each side until the prosciutto is golden brown and serve with the cranberry compote.